In a small to medium sauce pan, add the brown sugar, syrup and butter. Cook over medium heat 5-8 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13X9 baking dish coated with cooking spray.

Scatter breadcubes over the caramel mixture, pressing down lightly.

In a large bowl, combine the soy milk, flour, vanilla extract, salt, and egg substitue. Pour egg mixture over cubed bread. Cover and refrigerate for at least 6 hours.

Cyndi - Brown rice syrup is a naturally processed sweetener, made from sprouted brown rice. It is thick and mild-flavored. I use it to replace Light corn syrup in many recipes with good success so far.